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Meadow Mushroom Tart with Feta & Balsamic Glaze

Servings 2

Ingredients

  • 1 sheet puff pastry
  • 1 tablespoon brown sugar
  • 40 grams butter
  • 300 grams sliced meadow mushrooms I used small portabellos and swiss buttons
  • 50 grams feta cheese
  • Balsamic glaze
  • 1 tablespoon rosemary finely chopped
  • 1 tablespoon of fresh herbs I used mini basil, other options are parsley, basil, thyme
  • Salt and pepper
  • 1 tablespoon of milk for glazing

Instructions

  1. Preheat oven to 170 degrees fan bake
  2. In a medium sized frypan (around 26 cm) add the butter and sugar, when bubbling, add the mushrooms and stir to coat. Add rosemary. Season well with salt and pepper.
  3. Let the mushrooms cook for around 4 minutes stirring occasionally.
  4. Place the pastry over the pan and tuck the edges under with your fingers to seal.
  5. Brush the pastry with milk and place into the bottom tray of the oven.
  6. Cook for 25-30 minutes or until the pastry is golden and cooked through.
  7. The moment of truth! Take a flat plate and place on top of the frypan, watch not to burn yourself here. Flip the pan over onto the serving plate.
  8. Garnish your tart with crumbled feta, a drizzle of balsamic glaze and fresh herbs.
  9. Serve with a green salad.